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broad bean and goats’ cheese bruschetta
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Serves: 2
Preparation time: 15 minutes
Cooking time: 5 minutes
Total time: 20 minutes
200g fresh podded broad beans (about 500g in the pod)
40ml extra virgin olive oil, plus extra to drizzle
¼ x 25g pack mint, leaves finely sliced, plus extra to serve
¼ tsp chilli flakes
1 lemon, juice of ½, ½ in wedges
2 slices sourdough bread
125g pack soft goats’ cheese
1. Cook the beans in salted boiling water for 1½ minutes. Drain and run under cold water. Peel off the outer skins, if liked. Transfer to a pestle and mortar, then roughly smash. Stir in the oil, mint, chilli and 2 tsp lemon juice; season.
2. Toast or griddle the bread. Spread on the cheese, season, then spoon over the bean mixture. Serve straight away with lemon wedges, extra mint and a drizzle of olive oil.
Typical values per serving:
Energy |
2,551kJ 613kcals |
---|---|
Fat | 41g |
Saturated Fat | 13g |
Carbohydrate | 36g |
Sugars | 4g |
Protein | 21g |
Salt | 1.2g |
Fibre | 6.6g |
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